Completely spontaneously and with no preparation, I’m sharing one of Grandma’s recipes today, one that we adapted to the little hands. Semolina halva is one of the recipes traditionally eaten in Greece during the Great Lent. But it’s also one of my mother’s most successful and beloved dishes, so it’s time to make it a different way. For our needs, the semolina halva was made with no sugar and no sunflower oil, with olive oil or coconut oil. You should read the tips, note down the ingredients, and come back in a few days to see the photographs that this recipe is worth. Until then, I wish you a beautiful Clean Monday.
What we are going to need
For the syrup
- Water. My mother had adjusted the 1-2-3-4 semolina halva rule to her own tastes. She did keep the water as the rule stated, though, so we’ll need 4 glasses of water.
- Coconut sugar. I want you to read it carefully here. What do I mean? Coconut sugar has the lowest glycaemic index (it doesn’t cause hyperglycemia nor high blood sugar), and in this recipe, is exactly as much as needed regarding its sweetness. However, it’s more than what I usually add to my desserts, you’ll find a similar amount only in our birthday cake. If you’re used to sweet flavours, you’ll need to add more. If you have younger kids, I’d suggest adding less, since you’ll offer the halva more than once, not only a single slice as we do with the birthday cake. In general, adjust the quantities to your tastes and habits. I should mention that the traditional recipe calls for 3 glasses of sugar, while here we’ll be adding just under one. My mother always adds one spoonful of honey, which we also did. If you want to add just honey, you can, just remember that regarding blood sugar, honey = sugar.
- Lemon. We’ll need a lemon slice for its aroma. Alternatively, you can use an orange slice.
- Spices. Our syrup took on an additional aroma from a cinnamon stick and cloves.
For the semolina halva
- Semolina. Grandma usually made semolina halva with the coarse semolina, but we now use a combination of coarse and fine semolina.
- Oil. Semolina halva is usually made with sunflower oil. This time, we made it with olive oil and coconut oil. The next time, I’ll try to make it only with coconut oil and I’ll return with my comments. The reason we avoided sunflower oil is that it yields a heavier result in flavour and smell.
- Pinecone seeds. Ever since I can recall, my mother used to make halva with pinecone seeds. Of course, this recipe had to have some, but you can skip it or replace it with shredded almond, which I used last time I made it.
- Zest. Here, our family semolina halva goes against traditions by employing a lemon aroma. Use the zest of an unwaxed lemon and avoid using the white part of the skin, because it will be bitter. You can use orange if you want.
To serve
- Cinnamon. Don’t skip sprinkling some cinnamon over it, or better yet, grating a cinnamon stick over it.
Tips for the semolina halva
- Grandma has two secrets about fluffy semolina halva. The first is to remove the halva from the pot before it’s completely thick, but after it has fluffed up. The second is to allow the halva to cool down while covered, retain its moisture, and remain juicy.
- You must keep mixing the pot continuously from the moment you add the semolina. Make sure to scrape against all the pot’s surface, especially the walls near the base.
- Use a wooden spoon to mix it.
- Don’t let the oil get too hot. When you start to see waves on the surface, add the semolina.
- The heat must be medium in the beginning. When you add the syrup, lower the heat (at a 2 or 3).
- When it’s time to add the syrup, besides removing the pot from the heat, you should also remove your little ones from the vicinity, because the hot syrup in the hot pot will sizzle. You should be careful, as well.
- Remove from the mould after 1 hour.
- You can add raisins beside the pinecone seeds in your halva.
Are you looking for more recipes like the semolina halva?
In a small pot, boil water with the coconut sugar, the lemon slice, the cinnamon, and the cloves.
Mix and wait until it starts to bubble.
When it has started bubbling, turn off the heat and remove the pot from the stovetop.
Remove the lemon and spices with a slotted spoon.
Heat up your fat in a large pot over medium to high heat, along with the pinecone seeds, and mix well until roasted.
When the oil has heated up, add the semolina and mix continuously with a wooden spoon, reaching all spots of the pot. You want to roast the semolina but not burn it or darken it.
Add the lemon zest, remove from the heat, and carefully add the hot syrup slowly while mixing continuously.
When you’ve added the syrup, return the pot to the stovetop. Lower the heat and continue mixing until it thickens up. You don’t want the halva to turn too thick, it should still be somewhat runny and thin.
Pour the halva into a mould and cover it.
Let it cool for at least an hour and remove it from the mould.
Serve with cinnamon (a must) and optionally with shredded walnuts or almonds and raisins.
Ingredients
Directions
In a small pot, boil water with the coconut sugar, the lemon slice, the cinnamon, and the cloves.
Mix and wait until it starts to bubble.
When it has started bubbling, turn off the heat and remove the pot from the stovetop.
Remove the lemon and spices with a slotted spoon.
Heat up your fat in a large pot over medium to high heat, along with the pinecone seeds, and mix well until roasted.
When the oil has heated up, add the semolina and mix continuously with a wooden spoon, reaching all spots of the pot. You want to roast the semolina but not burn it or darken it.
Add the lemon zest, remove from the heat, and carefully add the hot syrup slowly while mixing continuously.
When you’ve added the syrup, return the pot to the stovetop. Lower the heat and continue mixing until it thickens up. You don’t want the halva to turn too thick, it should still be somewhat runny and thin.
Pour the halva into a mould and cover it.
Let it cool for at least an hour and remove it from the mould.
Serve with cinnamon (a must) and optionally with shredded walnuts or almonds and raisins.
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